Perfume composition for temperature sense control, sense control article, method of sense control, and perfume map

ABSTRACT

It is an object of the present invention to discover that a perfume can change a person&#39;s temperature sense and humidity sense, to identify a perfume component that can change temperature sense, and to provide a perfume composition for controlling temperature sense that contains this perfume component, and to a sense control method or sense control article such as an aromatic or a cosmetic that is beneficial for controlling temperature sense, and to a perfume map for selecting a perfume suited to controlling temperature sense. [The perfume composition] is characterized in that a perfume component that changes the temperature subjectively sensed by a person (temperature sense) is contained, and that the perfume component that changes the temperature sense is a perfume component identified on the basis of a temperature image obtained from test subject assessment.

TECHNICAL FIELD

The present invention relates to a perfume composition for temperaturesense control, which changes the subjective temperature sense of aperson by means of aroma, and to a temperature sense control articlethat contains this perfume composition, to a temperature sense controlmethod, and to a

BACKGROUND ART

Colors have long been known to affect people's temperature sense, timesense, weight sense, and sense of size. For instance, warm colors suchas red, orange, and yellow project a warm or expansive image, and havethe effect of changing a person's senses in that direction, whereas coolcolors such as black, blue, white, and purple are known to project acool or contracting image. Meanwhile, it is known that fragrancesproject sense images such as sweet, thick, transparent, or bracing, andthat fragrances can arouse emotions, impart a pleasurable feeling,relieve stress, improve work efficiency, and have other such effects.For example, Japanese Laid-Open Patent Application 2001-49286 disclosesan invention related to a perfume component that eases stress caused bylack of sleep. Nevertheless, there has been no research into therelationship between aroma and temperature sense, and it has never oncebeen proposed up to now that temperature sense could be changed byaroma.

Patent Document: Japanese Laid-Open Patent Application 2001-049286

DISCLOSURE OF THE INVENTION

It is an object of the present invention to discover that a perfume canchange a person's temperature sense, to identify a perfume componentthat can change temperature sense, and to provide a perfume compositionfor controlling temperature sense that contains this perfume component,and to a sense control method or sense control article such as anaromatic or a cosmetic that is beneficial for controlling temperaturesense, and to a perfume map or a method for selecting a perfume suitedto controlling temperature sense.

The first invention is a perfume composition for temperature sensecontrol, containing a perfume component that changes the temperaturesubjectively sensed by a person (temperature sense), wherein thiscomposition contains a perfume component that raises the temperaturesubjectively sensed by a person (temperature sense), or a perfumecomponent that lowers the temperature subjectively sensed by a person(temperature sense).

The perfume component that changes the temperature sense is a perfumecomponent identified on the basis of a temperature image obtained fromtest subject assessment, and the scent of the overall perfumecomposition is [that of] a perfume composition identified on the basisof a temperature image obtained from a test subject.

The second invention is an article for controlling temperature senseand/or usability/skin feel, containing the above-mentioned perfumecomposition and used to change the temperature sense and/orusability/skin feel of an article.^([1]) An example is a cosmetic forcontrolling temperature sense and/or usability/skin feel, which changesthe temperature sense and/or usability/skin feel of a cosmetic.

The third invention is a method for controlling temperature sense and/orusability/skin feel, wherein temperature sense and/or usability/skinfeel is changed by having a person smell the above-mentioned perfumecomponent. An example is when the temperature sense and/orusability/skin feel [experienced by] a person within a specific space ischanged by releasing the perfume composition within this space.

The fourth invention is a method in which an image of the aromaperceived when a person smells a perfume component and/or perfumecomposition is obtained by positioning a specific perfume componentand/or perfume composition, on the basis of the aroma image, on acoordinate plane (map) having X and Y axes, with the X axis having“tender” (mild, sweet) and “sharp” (bracing) at opposite ends, and the Yaxis having “natural” (transparent, bright) and “rich” (thick, sultry)at opposite ends, and [how much] the temperature sense and/orusability/skin feel is changed by this perfume component and/or perfumecomposition is estimated from the position on the map. The fifthinvention is a perfume map with which an image of the aroma perceivedwhen a person smells a perfume component and/or perfume composition isobtained by positioning a specific perfume component and/or perfumecomposition, on the basis of the aroma image, on a coordinate plane(map) having X and Y axes, with the X axis having “tender” (mild, sweet)and “sharp” (bracing) at opposite ends, and the Y axis having “natural”(transparent, bright) and “rich” (thick, sultry) at opposite ends, and[how much] the temperature sense and/or usability/skin feel is changedby this perfume component and/or perfume composition is estimated fromthe position on the map.

The perfume component that raises the temperature sense is a componentselected from the group composed of vanillin,4-tert-butyl-α-methylhydrocinnamic aldehyde, heliotropine,4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopentabenzopyran,γ-undecalactone, β-ionone, cumin oil, lavender oil, clove oil,3α,6,6,9α-tetramethyldodecahydronaphtho[2,1-b]furan, and maltol.

The perfume component that lowers the temperature sense is a componentselected from the group composed of peppermint oil, bergamot oil,spearmint* oil, lime oil,7-methyl-3,4-dihydro-(2H)-1,5-benzodioxepin-3-one, chamomile oil,2,4-dimethyl-3-cyclohexenyl carboxyaldehyde, majolaine oil, patchoulioil, jasmine absolute, sandalwood oil, geranium oil, rose oil, andmethyl-N-3,7-dimethyl-7-hydroxyoctylidene-anthranilate.

The sixth invention is a method wherein the moisture content of skin isincreased by having a person smell the a above-mentioned perfumecomponent or perfume composition that raises the temperature sense, orthe sebum content of skin is reduced by having a person smell theabove-mentioned perfume component or perfume composition that lowers thetemperature sense.

With the present invention, it is possible to identify a perfumecomponent and perfume composition that can change temperature sense, andto change and control temperature sense by means of an aroma given offby a perfume component. Also, it is possible to easily and reliablyselect a perfume component and perfume composition capable of changingtemperature sense on the basis of a temperature image obtained from atest subject. Also, it is possible to change and control the temperaturesense and/or usability/skin feel [experienced by] a person in a space inwhich the user or aroma is present, by using an article, cosmetic, orthe like containing the perfume composition for temperature sensecontrol of the present invention. Furthermore, it is possible toestimate the temperature sense and/or usability/skin feel that can bechanged by a perfume component and/or perfume composition by utilizing aperfume map.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a diagram illustrating a method for verifying the change intemperature sense brought about by aroma with a cream;

FIG. 2 is a graph of the relationship between cream temperature sensebrought about by aroma and the “freshness^([2]) of the skin”;

FIG. 3 is a graph of the relationship between cream temperature sensebrought about by aroma and the “moistness of the skin”;

FIG. 4 is a diagram of a perfume map;

FIG. 5 is a graph of the relationship between aroma and spacetemperature sense;

FIG. 6 is a conceptual diagram of an experimental apparatus forconfirming the difference in temperature sense brought about by aromawithin a space;

FIG. 7 is a graph of the assessment of temperature sense in thisexperimental apparatus; and

FIG. 8 is a graph of the assessment of the intensity of aroma in thisexperimental apparatus.

BEST MODE FOR CARRYING OUT THE INVENTION

Preferred embodiments of this invention will now be described in detail.This invention identifies a perfume component that can change a person'stemperature sense by aroma, and provides a perfume composition forcontrolling temperature sense that contains this perfume component, andalso involves preparing an article for controlling temperature sensethat contains this perfume composition, and to controlling temperaturesense by volatilizing this perfume composition. Also, it involvesutilizing a perfume map to allow the desired perfume for controllingtemperature sense to be selected easily and reliably.

As a result of various research, the inventors discovered that the aromagiven off by a specific perfume component can change the temperaturesubjectively sensed by a person (temperature sense). 12 test subjectsput there hands into water held at a constant temperature, and thesubjectively sensed temperature of the water was assessed on aseven-point scale in which 7 was hot, 6 was warm, 5 was somewhat warm, 4was “can't say,” 3 was somewhat cold, 2 was cold, and 1 was extremelycold. The same 12 test subjects were asked to smell a peppermint aromawhile once again putting their hands into water held at a constanttemperature, and the subjectively sensed temperature of the water wasassessed on a seven-point scale. The same experiment was repeated byraising the water temperature one degree at a time, and the testerslooked for the temperature at which the assessment given underconditions of smelling the peppermint aroma was the same as theassessment given under conditions of no aroma at 28° C. As a result, theaverage value for the assessment when hands were put in water adjustedto 28° C. was 4.8 (“somewhat warm”) under conditions of no aroma, and 3(“somewhat cold”) under conditions of smelling the aroma. When the watertemperature was raised to 32° C., the assessment was 4.7 (“somewhatwarm”) under conditions of smelling the aroma, and it was found that theassessment of 4.8 (“somewhat warm”) with 28° C. water under conditionsof no aroma was substantially the same as the assessment with 32° C.water under conditions of smelling peppermint. Specifically, the aromaof peppermint was found to change the temperature sense by approximately4° C.

Also, to examine the change in temperature sense with and without aroma,the 12 test subjects put their hands in water with a temperature of 28°C., and the subjectively sensed temperature was assessed on aseven-point scale in the same manner as above. When there was no aroma,the assessment was 5.25 (“somewhat warm”), but under conditions ofsmelling the aroma of L-carvone, which is the main component ofspearmint, the assessment was 4 (“can't say”). Further, the sameexperiment was conducted under conditions of smelling the aroma ofL-menthol, which is the main component of peppermint. Under conditionsof no aroma, the assessment was 4.63 (“somewhat warm”), and with anaroma, the assessment was 4.125 (“can't say”). These experimentsrevealed that even with the same 28° C. water, how warm the water feltunder conditions of no aroma differed slightly with the experiment.

Next, to identify the perfume components capable of changing thetemperature sense of a person for the 24 typical types of perfumediscussed below, a plurality of test subjects were asked to smellspecific aromas and assess the temperature image of the aroma on aseven-point scale in which 7 was very warm, 6 was warm, 5 was somewhatwarm, 4 was “can't say,” 3 was somewhat cold, 2 was cold, and 1 was verycold. A survey was taken by selecting 17 or 18 women 20 to 24 years ofage for each perfume component of the 24 types of raw material perfume,strips of odor paper were sprayed with the raw material perfumes, andthese were given to the survey respondents.

As shown in FIG. 1, the temperature sense for a cosmetic brought aboutby aroma was compared with the usability/skin feel with and without anaroma, for the 24 typical types of perfume discussed below, and anassessment was made versus no aroma. Just as with the survey conductedfor temperature sense above, 17 or 18 women 20 to 24 years of age wereselected for this test, cotton to which no perfume had been applied wasaffixed to one arm, and cotton to which perfume had been applied wasaffixed to the other arm, the arms were each coated with an unscentedcream while the subjected smelled the aroma of the cotton, and thesubjectively sensed temperature of the cream was assessed on afive-point scale in which 5 was warm, 4 was somewhat warm, 3 was “can'tsay,” 2 was somewhat cold, and 1 was cold.

The 24 types of raw material perfume were vanillin,4-tert-butyl-α-methylhydrocinnamic aldehyde, heliotropine,4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopentabenzopyran,γ-undecalactone, β-ionone, cumin oil, lavender oil, clove oil,3α,6,6,9α-tetramethyldodecahydronaphtho[2,1-b]furan, peppermint oil,bergamot oil, spearmint oil, lime oil,7-methyl-3,4-dihydro-(2H)-1,5-benzodioxepin-3-one, chamomile oil,2,4-dimethyl-3-cyclohexenyl carboxyaldehyde, majolaine oil, patchoulioil, jasmine absolute, sandalwood oil, geranium oil, rose oil, andmethyl-N-3,7-dimethyl-7-hydroxyoctylidene-anthranilate.

Factor analysis was performed on the assessment results obtained from aplurality of test subjects in the above experiments, and the result wasthat there is a positive correlation between the temperature image(warm) of an aroma and the subjectively sensed temperature (warm), andthe correlation coefficient was 0.67. Thus, it is possible to easily andreliably select a perfume component and a perfume composition capable ofchanging temperature sense on the basis of the temperature imageobtained from a plurality of test subjects as above. Furthermore, theeffect of the aroma is the same not only for the perfume component, butfor the fragrance of the perfume composition as a whole.

The above experiments also revealed that perfume raw materials having awarm temperature image, and raw material perfumes capable of raisingtemperature sense were vanillin, 4-tert-butyl-α-methylhydrocinnamicaldehyde, heliotropine,4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopentabenzopyran,γ-undecalactone, β-ionone, cumin oil, lavender oil, clove oil,3α,6,6,9α-tetramethyldodecahydronaphtho[2,1-b]furan, and maltol. A syrupperfume, chocolate perfume and coconut perfume also can raisetemperature sense.

Conversely, perfume raw materials having a cool temperature image, andraw material perfumes capable of lowering temperature sense werepeppermint oil, bergamot oil, spearmint oil, lime oil,7-methyl-3,4-dihydro-(2H)-1,5-benzodioxepin-3-one, chamomile oil,2,4-dimethyl-3-cyclohexenyl carboxyaldehyde, majolaine oil, patchoulioil, jasmine absolute, sandalwood oil, geranium oil, rose oil, andmethyl-N-3,7-dimethyl-7-hydroxyoctylidene-anthranilate. Furthermore, theeffect of the aroma is the same not only for the perfume component, butfor the fragrance of the perfume composition as a whole.

These 24 different perfume raw materials are nothing more than examples,and the present invention is not limited to or by these 24 types. Thepresent invention identifies a perfume component that can changetemperature sense, and is designed to be used as a perfume compositionthat contains this perfume component and is for controlling thetemperature sense of a person, and even with other perfume raw materialsbesides the 24 types discussed above, the present invention encompassesperfume components that can change temperature sense and are identifiedon the basis of a temperature image obtained from test subjectassessment. Also, the perfume map discussed below allows a person'simpression of the aroma of a perfume to be utilized to evaluate thetemperature sense, as well as the usability/skin feel, of perfume rawmaterials whose temperature sense is unknown, and the present inventionalso encompasses perfume raw materials thus evaluated and identified.

Next, the correlation of aroma-induced cosmetic temperature sense,usability, and how the cosmetic actually felt on the skin, and thecorrelation with the image of the aroma were tested for theabove-mentioned 24 different raw material perfumes. As shown in FIG. 1,the test method for a cream involved comparing the aroma-inducedtemperature sense, usage feel of the cream, and skin feel with thoseobtained without any aroma. The aroma image was assessed on aseven-point scale from 0 to 6, while the usability/skin feel wasassessed on a five-point scale from 5 (“I agree”) to 1 (“I disagree”).In addition to assessing usability, the impression of the aroma of theperfume was also assessed at the same time. To prevent the perfume frommodifying the cream, a method was employed in which the perfumecomponent was not directly added to the cream, but was instead appliedto the cotton and smelled.

The following wording was selected for usability/skin feel.

How well a cream spreads: light to heavy

Absorption into the skin: fast to slow

Makes the skin look youthful?: yes to no

Makes the skin feel sticky?: yes to no

Makes the skin feel fresh?: yes to no

Makes the skin feel moist?: yes to no

Makes the skin feel non-sticky?: yes to no

Makes the skin feel smooth?: yes to no

Makes the skin feel supple?: yes to no

Makes the skin feel tight?: yes to no

Each of these was assessed on a five-point scale.

For impressions of aroma, words that readily express the characteristicsof an aroma, and four different words (natural, rich, tender, and sharp)were selected as generic terms from among sensory adjectives andemotional adjectives used to express the five senses. Each generic termencompasses specific aroma impression words. For example, “natural”encompasses impression expressions such as transparent, bright,natural,^([3]) pure, etc.; “rich” encompasses thick, sultry, mature,glossy, sexy, etc.; “tender” encompasses mild, sweet, gentle, graceful,etc; and “sharp” encompasses bracing, sharp, cool, etc. The impressionof these words for aromas were evaluated on a seven-point scale from 0(do not feel at all) to 6 (strongly feel). However, the words used toexpress usability/skin feel and the words used to express impressions ofaroma are nothing more than examples, and [the present invention] is notlimited to or by these words. In particular, the aroma assessment termsdisclosed in Japanese Laid-Open Patent Application 2001-174450 can beemployed as words for expressing aroma impressions.

Table 1 gives average values for the assessment of aroma images andusability/skin feel, and the change in the temperature sense of a creamproduced by aroma, for eight types of typical perfume raw material. FIG.2 is a graph of the relationship between the change in cream temperaturesense brought about by aroma and the “freshness of the skin.” FIG. 3 isa graph of the relationship between temperature sense and the “moistnessof the skin.” It can be seen from Table 1 and FIGS. 2 and 3 that a creamhaving an aroma that is sensed to be cold gives a greater sense of skinfreshness, non-stickiness, and tightness than an unscented cream, whilea cream having an aroma that is sensed to be warm gives a greater senseof skin moistness and smoothness than an unscented cream. Thus, it willbe understood that a cosmetic containing a perfume component capable ofcontrolling temperature sense will be able to change the usability/skinfeel by its aroma, so it is possible to control the usability/skin feelof a cosmetic by means of aroma. In Table 1, A is peppermint, B is4-tert-butyl-α-methylhydroxycinnamic aldehyde, C is vanillin, D ismajolaine, E is 2,4-dimethyl-3-cyclohexenyl carboxyaldehyde, F is cumin,G is γ-undecalactone, and H is lime. TABLE 1 Aroma image wordsTransparent Bright Thick Sultry Mild Sweet Bracing A 3.6 3.6 2.5 2.1 1.81.9 4.6 B 3.8 3.8 2.2 2.1 3.6 3.6 2.8 C 2.0 3.6 3.8 3.2 4.5 4.9 1.2 D1.9 2.6 3.7 2.6 1.9 1.4 4.1 E 3.2 3.1 2.1 1.6 2.5 2.6 2.9 F 1.5 2.1 4.03.1 2.6 1.9 1.9 G 2.6 4.1 2.9 2.1 3.9 4.3 1.5 H 3.4 4.2 2.8 2.1 1.9 1.74.5 Usability/Skin Feel Cream Non- Cream temp. stickiness temp. senseSkin Skin Skin of sense Skin Skin (cold) tightness freshness supplenessskin (warm) smoothness moistness A 4.3 4.1 3.6 3.9 3.1 1.7 3.2 2.9 B 2.63.3 3.2 3.4 2.5 3.4 3.8 3.9 C 1.9 2.5 1.9 2.7 2.2 4.1 3.9 4.1 D 3.4 3.23.4 3.1 2.8 2.6 3.5 3.4 E 3.5 2.4 3.1 3.4 2.6 2.5 3.8 3.3 F 2.9 2.7 2.13.1 2.4 3.1 3.0 3.5 G 2.8 2.9 3.4 3.2 3.0 3.2 3.9 3.7 H 3.7 3.6 3.5 3.63.2 2.3 3.4 3.2 Usability/Skin Feel Cream Absorption Stickiness CreamThickness Plumpness Firmness spreading into Youthfulness of spreading ofof of (light) skin of skin skin (heavy) cream skin skin A 3.5 3.7 3.73.0 2.5 2.3 2.3 3.0 B 3.8 3.5 3.8 3.1 2.2 2.5 2.2 2.9 C 2.9 3.2 3.2 2.53.1 2.8 2.8 3.5 D 3.5 3.3 3.2 3.2 2.5 2.7 2.8 2.8 E 3.3 2.9 3.7 3.2 2.73.1 2.3 2.8 F 2.9 2.9 2.7 2.5 3.1 3.1 3.3 3.5 G 3.8 3.9 3.9 3.1 2.2 2.12.1 2.9 H 3.7 3.2 3.6 2.9 2.3 2.8 2.4 3.1

In Table 2, the temperature sense and usability/skin feel that changewith aroma are classified by factor analysis into “moist-fresh (factor1)” and “spreading-absorption (factor 2)”, and the correlation is lookedat by factor load. It can be seen from Table 2 that (i) the moist skinfeel and fresh skin feel that change with aroma are at opposite ends ofthe spectrum, (ii) lightness of spreading and heaviness of spreading areat opposite ends of the spectrum, and (iii) the moist-fresh axis and thespreading lightness-heaviness axis are in a perpendicular relationship.TABLE 2 Factor 2 Factor 1 spreading- moist-fresh absorption 1 Moistnessof skin 0.914 0.114 Warmth or coolness of 0.886 −0.097 cream Smoothnessof skin 0.800 0.367 2 How well the cream −0.087 0.899 spreadYouthfulness of skin −0.021 0.713 Absorption into the skin −0.055 0.702Non-stickiness of skin −0.543 0.612 3 Stickiness of skin −0.324 0.494Freshness of skin −0.739 0.476 Suppleness of skin −0.783 0.354 Tightnessof skin −0.774 0.457 Contribution (%) 40.3 28.6 Cumulative contribution40.3 68.9 (%)

Table 3 shows the correlation coefficients for aroma image and thetemperature sense and/or usability/skin feel that changes with thearoma. It can be seen from Table 3 that an aroma that makes the skinfeel fresh scores high in terms of being bright, transparent, andbracing, and scores low in terms of being mild, sweet, and thick. Anaroma that makes the skin feel moist scores high in terms of being mildand sweet, and low in terms of being bracing. An aroma that gives thesense of light spreading and quick absorption scores high in terms ofbeing bright and transparent, and low in terms of being thick. TABLE 3Light spreading, fast Fresh (X axis−) absorption (Y axis+) Non- Ab- Skinstickiness Skin Moist (X axis+) Skin Cream sorption Skin fresh- ofsupple- Skin Skin Skin Cream youthful- spread into stick- ness skin nesstightness moisture smoothness warmth ness ing skin iness Impression Mild−0.46 −0.30 −0.49 −0.46 0.79 0.73 0.79 0.17 0.17 0.25 −0.05 of Sweet−0.35 −0.26 −0.41 −0.40 0.69 0.70 0.71 0.29 0.21 0.36 −0.03 aroma Bright0.43 0.53 0.41 0.48 0.02 0.33 −0.08 0.69 0.73 0.57 0.47 Transparent 0.580.49 0.66 0.63 −0.25 0.06 −0.42 0.68 0.62 0.34 0.36 Bracing 0.71 0.570.77 0.80 −0.78 −0.55 −0.82 0.14 0.23 0.05 0.38 Thick −0.26 −0.27 −0.24−0.17 −0.06 −0.30 0.21 −0.68 −0.48 −0.27 −0.16 Sultry 0.63 −0.50 −0.67−0.53 0.26 −0.01 0.44 −0.57 −0.55 −0.20 −0.45

Since the correlation shown in Tables 1 to 3 and FIGS. 2 and 3 existsbetween the aroma image and temperature sense and usability/skin feel,we can obtain the coordinate plane (map) shown in FIG. 4. FIG. 4 shows aperfume map with which an image of the aroma perceived when a personsmells a perfume component and/or perfume composition is obtained bypositioning a specific perfume component and/or perfume composition, onthe basis of the aroma image, on a coordinate plane (map) having X and Yaxes, with the X axis having “tender” (mild, sweet) and “sharp”(bracing) at opposite ends, and the Y axis having “natural”(transparent, bright) and “rich” (thick, sultry) at opposite ends, and[how much] the temperature sense and/or usability/skin feel is changedby this perfume component and/or perfume composition is estimated fromthe position on the map.

As described in relation to FIG. 1, since the warm-cold impression of anaroma is positioned on the same axis as temperature sense, the X axis ofthe perfume map in FIG. 4 is the axis of temperature sense that changeswith aroma, with “warm” on the right end and “cold” on the left end. TheX axis is also the axis of “fresh-moist” for usability/skin feel, with“moist (skin feels soft, skin is moist)” on the right end, and “fresh(skin feels nicely tight, skin feels fresh, skin feels supple, and skinfeels non-sticky)” on the left end.

In contrast, the Y axis is the aroma impression axis, with the top endbeing “natural” and the bottom end “rich,” and at the same time, the Yaxis is the axis of usability/skin feel indicating whether spreading islight or heavy, with the top end being “light spreading (fast absorptioninto the skin, skin looks youthful, skin is not sticky)”, and the bottomend “heavy spreading (cream is thick, skin is plump, skin is firm).”This Y axis is not correlated to temperature sense.

By assessing the aroma impression of the perfume component or theperfume composition as a whole by the above method, and positioning iton a map such as that shown in FIG. 4, it is possible to determineperfumes that change temperature sense, as well as usability/skin feelincluding skin smoothness, skin moistness, skin tightness, skinsuppleness, and non-stickiness of skin, and the extent of the effect ofthese perfumes, from the position on the X axis of this map. From theposition on the Y axis can be determined perfumes that changeusability/skin feel including cream spreading, absorption into the skin,skin youthfulness, skin stickiness, cream thickness, skin plumpness, andskin firmness, and the extent of the effect of these perfumes. Thus, theuse of such a map makes it possible to estimate the temperature senseand/or usability/skin feel that can be changed by almost any perfumecomponent or perfume composition, and to easily and reliably select aperfume having the desired effect.

Examples of perfume raw materials that give the perception of theabove-mentioned moist usability/skin feel include vanillin,4-tert-Butyl-α-methylhydrocinnamic aldehyde, heliotropine,4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopentabenzopyran,γ-undecalactone, β-ionone, cumin oil, lavender oil, clove oil, and3α,6,6,9α-tetramethyldodecahydronaphtho[2,1-b]furan. Examples of perfumeraw materials that give the perception of the above-mentioned freshusability/skin feel include peppermint oil, bergamot oil, spearmint oil,lime oil, 7-methyl-3,4-dihydro-(2H)-1,5-benzodioxepin-3-one, chamomileoil, 2,4-dimethyl-3-cyclohexenyl carboxyaldehyde, majolaine oil,patchouli oil, jasmine absolute, sandalwood oil, geranium oil, rose oil,and methyl-N-3,7-dimethyl-7-hydoroxyoctylidene-anthranilate. Thesecoincide with the above-mentioned perfume raw materials that give a warmtemperature sense and a cold temperature sense.

Examples of perfume raw materials that give the perception ofheavy-spreading usability/skin feel include cumin oil, patchouli oil,clove oil, jasmine absolute,methyl-N-3,7-dimethyl-7-hydoroxyoctylidene-anthranilate, and vanillin,and examples of perfume raw materials that give the perception oflight-spreading usability/skin feel include γ-undecalactone,4-tert-butyl-α-methylhydrocinnamic aldehyde, heliotropine, rose oil,7-methyl-3,4-dihydro-(2H)-1,5-benzodioxepin-3-one, lime oil, geraniumoil, chamomile oil, bergamot oil, peppermint oil, β-ionone, majolaineoil, 4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopentabenzopyran,lavender oil, 2,4-dimethyl-3-cyclohexenyl carboxyaldehyde, spearmintoil, and 3α,6,6,9α-tetramethyldodecahydronaphtho[2,1-b]furan.

Also, it is possible to change the temperature sense of a person locatedin a specific space by dispersing in that space, by volatilization oranother such means, a perfume composition containing the above-mentionedperfume component capable of changing a person's temperature sense, andhaving the person smell the aroma. To test this, a clear box containingscented paper and another clear box containing unscented paper werereadied, and an experiment was conducting by having a test subject puthis or her face into each of the boxes and compare the temperature senseof the space. The difference from no aroma was assessed on a seven-pointscale in which 7 was much colder, 6 was colder, 5 was somewhat colder, 4was “can't say,” 3 was somewhat warmer, 2 was warmer, and 1 was muchwarmer. 12 women 20 to 24 years of age participated in this experiment,using peppermint and vanillin, at a room temperature of 23 degrees and ahumidity of 46%. FIG. 5 is a graph of the assessment results, and it canbe seen that the temperature sense of a person located in a space can bechanged by aroma. When the perfume composition is dispersed in the spaceso that the person will smell it, the concentration of the aroma ispreferably about 0.01 to 10 ppm. With peppermint oil, for instance,about 0.4 ppm is favorable.

As shown in FIG. 6, two clear boxes 1 and 2 were readied, the perfumecomponent 4 inside a perfume box 3 was pumped by an air pump 5 into oneof the boxes [1], and no aroma at all was pumped into the other box 2.The test subject put his or her face into first one box and then theother and compared the temperature sense of the space. This experimentwas conducted for three different aromas, namely, peppermint, bergamot,and vanillin. A lid 6 that could be opened and closed was provided tothe top of each of the boxes 1 and 2. The test subjects and experimentconditions were the same as discussed above. These results are given inFIGS. 7 and 8. FIG. 7 is a graph of the assessment of the sense ofwarmth or cold inside the boxes, and shows that the temperature senseperceived by the face changes with the aroma. For example, peppermintgave a cold sensation, and the higher was the concentration, thestronger was the assessment of cold. Vanillin, meanwhile, gave a warmsensation, and the higher was the concentration, the stronger was theassessment of warmth. Bergamot gave a cold sensation, but this coldsensation was assessed as being stronger when the concentration was nottoo high, and it can be seen that the effect is less likely to beobtained if the concentration of the aroma is too high, and a suitabletemperature sense will be obtained at just the right concentration. FIG.8 is a graph of the assessment of the aroma intensity inside the box, asa function of concentration.

It is also possible to impart to a person inside a specific space a warmor cold sensation that is changed from that of the external space bydispersing a specific aroma into that space by means of a dehumidifier,humidifier, fan, air conditioner, or the like internally equipped withan aromatic liquid container designed to allow the aromatic liquid to bedischarged. The means for dispersing the aroma is not limited to theabove, and a filter impregnated with an aromatic may be removablyattached to the discharge opening of the above-mentioned air conditioneror the like. The cold-sensation perfumes 1 to 4 and warm-sensationperfumes 1 to 4 discussed below are favorable as this aromatic, but thepresent invention is not limited to these.

The experiment discussed below revealed that with a perfume capable ofchanging temperature sense, an aroma that raises the temperature sensehas the effect of increasing the moisture content of the skin, while anaroma that lowers the temperature sense has the effect of reducing thesebum content of the skin.

Experimental Methodology

12 female test subjects 20 to 24 years of age were asked to wash theirface and attach a piece of scented cotton under their nostrils, whichwas left alone for a few minutes at a room temperature of 23 degrees anda humidity of 46%, after which the moisture content (corneometer) andsebum content (sebumeter) of the cheeks were measured. These results aregiven in Table 4. TABLE 4 Aroma that gives a warm sensation No aromaVanillin Sebum content no difference attributable to aroma Moisturecontent 66.2 69.3 (increase) Aroma that gives a cold sensation No aromaPeppermint Sebum content 29.7 21.8 (decrease) Moisture content nodifference attributable to aroma

Working Examples 1 to 9 will now be given, which are specific examplesof cosmetics in which the present invention is applied in an attempt tochange usability, skin feel and so forth. The specific compositionalcomponents of the cold-sensation perfumes 1 to 4 and warm-sensationperfumes 1 to 4 added to the cosmetics in Working Examples 1 to 9, andthe proportions in which these components were contained, are listedbelow. Components Amount contained Cold-sensation perfume 1 Dipropyleneglycol 3.7 Dihydromyrcenol 200 Borneol 1 Precyclemon B (IFF) 15 Basiloil 1 Dynascone 10 2 Rosemary oil 130 Juniper berry oil 130 Peppermintoil 300 Rose oxide 0.3 Mandarinal 1 Ambroxan 15 Cyclogalbanate 20Triplal 2 Dimetol 5 Lemon oil 40 Clary sage oil 2 Galbanum oil 2Lavender oil 25 Bergamot oil 100 Hexyl salicylate 5 Total 1000Cold-sensation perfume 2 Dipropylene glycol 8 Menthone 50 Isomenthone 50Shinus molle oil 10 Rosemary oil 300 Cardamon oil 2 Juniper berry oil130 Peppermint oil 400 Lime distilled oil 50 Total 1000 Cold-sensationperfume 3 Ambroxan 15 Amyl salicylate 3 Basil oil 1 Bergamot oil 80Clary sage oil 2 Cypress oil 10 Damascone alpha 2 Dihydromyrcenol 2002,6-dimethylheptanol (dimetol (GIV)) 5 Dynascone 10 (FIR) 1 Evernyl(GIV) 5 Galbanum oil 0.7 Geranium oil 10 Hedione 60 Helional 1 Hexylacetate 1 Triplal 1 Hydroxycitronellal 10 Iso-E-Super 30 Isoborneol 1Isogalbanate 20 Juniperberry oil 10 Lavandin oil 30 Lemon oil 30 Vertfixcoeur (IFF) 100 Linalool 25 Linalyl acetate 100 Lyral 10 Mandarinaldehyde 0.5 Mandarin oil 5 Menthol 10 Methyl anthranilate 0.1 Methylionone gamma 15 Methyl naphthyl ketone beta 1 Nerolin bromilia 1Peppermint oil America rect. 100 Pine needle oil 2 Precyclemon b (IFF)10 Rose oxide L 0.1 Rosemary oil 5 Sandalore 2 Sandranol 1 Tonalide 20Dipropylene glycol 15 Floralozone (IFF) 1 Meronal (GIV) 0.5 Calone 3Cis-3-hexenyl acetate 1 Cis-3-hexenol 1 1,8-cineol 30 Camphor 5 Methylpamplemousse 2 Peonile 0.1 Allyl amyl glycolate 5 Total 1000Cold-sensation perfume 4 Methy dihydrojasmonate 300 Lilial 50Galaxolide(50% BB) 50 Linalool 50 Menthol 200 Linalyl acetate 50Ambroxan(10% DPG) 20 Peppermint 60 Green base 10 Helional 10 Triethylcitrate 100 Bergamot 100 Total 1000

Components Amount contained Warm-sensation perfume 1 Dipropylene glycol89.4 Hedione 300 Hexyl cinnamic aldehyde 50 Lilial 30 Iso-E-Super 100Galaxolide 30 Indole 0.2 Phenyl ethyl alcohol 35 Phenylacetaldehyde 0.1Beta-ionone 20 Eugenol 3 Florosa (Quest) 50 Givescone (GIV) 1 Tagete oil1 Basil oil 5 Prunella (FIR) 1 Ambroxan 5 Bacdanol (IFF) 10Undecalactone gamma 0.2 Jasmal (IFF) 10 Ethyl linalool 100 Sandalore(GIV) 60 Orange oil 5 Manzanate (Quest) 0.1 Ethyl vanillin 2Cyclopentadecanone 2 Citronellol 30 Geraniol 25 Geranyl acetate 10Vanillin 10 Methyl ionoe gamma 15 Total 1000 Warm-sensation perfume 2Orange oil 15 Linalyl acetate 10 Ethyl linalool 35 Styrallyl acetate 1Citronellol 10 Florosa (Quest) 20 Nerol 2 DPG [sic] Methyl ionone gamma25 Alpha-ionone 2 Geraniol 7 Cedryl methyl ether 5 Polysantol (FIR) 15Iso-E-Super (IFF) 200 Lilial 15 Anbroxan 10 Bacdanol 70 Canthoxal 10Heliotropine 10 Pentalide 10 Cis-3-hexenyl salicylate 20 Hedione 250Habanolide 25 Galaxolide 100 Exaltenone (fir) 15 Ambrettolide 3Coumarine 5 Lyral 40 Vanilline 10 Ethylene brassylate 50 Raspberryketone 10 Total 1000 Warm-sensation perfume 3 Hedione 80 Hexyl cinnamicaldehyde 200 Lilial 30 Indole 0.5 Linalool 30 Phenyl ethyl alcohol 80Benzyl acetate 120 Linalyl acetate 40 Phenyl ethyl phenyl acetate 4Polysantol (F) 20 Phenylethyl acetate 2 Phenylethyl isobutyrate 2 Benzylbenzoate 40 Dimthyl phenylethyl carbinol 20 Vertenex (IFF) 2 Helional(IFF) 60 Vertofix coeur (IFF) 30 Isobutyl quinoline 0.5 Heliotropine 3Geranium oil 10 Patchouli oil 10 Cyclamen aldehyde 2 Ethyl vanillin 10Gamma-decalactone 20 Ylang ylang oil #2 4 Benzyl alcohol 4 Citronellol30 Geraniol 20 Geranyl acetate 20 Methyl anthranilate 40 Evernyl (GIV) 4Methyl ionone gamma 20 Cedar wood oil 20 Cinnamic alcohol 10 Phenylethyl salicylate 2 Sandalwood oil 10 Total 1000 Warm-sensation perfume 4Methyl dihydrojasmonate 200 Iso-E-Super 100 Galaxolide (50% BB) 200Linalool 30 Linalyl acetate 20 Beta-ionone 50 Orange oil 30 Milk lactone100 Ethyl acetate(10% DPG) 20 Ald. C₁₂ kauric (50% BB) 5 Triethylcitrate 125 Ethyl vanillin 20 ak moss 100 Total 1000

Working Example 1 Astringent lotion Ethanol 40 Dipropylene glycol 1Polyoxyethylene polyoxypropylene decyl 0.1 tetradecyl ether Cinnamicanhydride 1 Salicylic acid 0.1 Sodium citrate 0.2 Zincparaphenolsulfonate 0.2 Dipotassium glycyrrizinate 0.1 Pyridoxinehydrochloride 0.1 L-menthol 0.05 Trisodium HEDTA 0.05 Cellulose powder 1Bentonite 0.8 Cold-sensation perfume 1 0.002 Purified water balanceWorking Example 2 Sun block cream Decamethylcyclopentanesiloxane 20Trimethylsiloxysilicic acid 1 Polyoxyethylene-methylpolysiloxanecopolymer 2 Dipropylene glycol 4 Squalane 5 Silicone-covered titaniumoxide 10 microparticles Talc (hydrophobically treated) 6 Parabenappropriate amount Phenoxyethanol appropriate amount Trisodium edetate0.02 4-t-butyl-4′-methoxydibenzoylmethane 0.1 2-ethylhexylp-methoxycinnamate 7 Glyceryl mono-2-ethylhexanoate di-p- 0.5methoxycinnamate Spherical polyethylene powder 5Dimethyldistearylammonium hectorite 1 Cold-sensation perfume 2 0.05Purified water balance Working Example 3 Gelled aromatic A. Main aqueouspart Gellan gum 1 edetate 0.05 water balance B. Electrolyte part Water10 Triethylamine hydrochloride 1 C. Alcohol part Ethanol 10Phenoxyethanol 0.3 Polyoxyethylene hydrogenated castor oil 5Polyoxyethylene octyldodecyl ether 5 Cold-sensation perfume 2 5Bitterness agent (desodium benzoate) 0.005Manufacturing Method

Part A was heated and dissolved at 80° C., after which part B was addedand the system was cooled. At the point when the system reached 60° C.,the uniformly dissolved part C was added under stirring, and thesolution thus obtained was poured into a vessel and then allowed tostand, cool to room temperature, and solidify, which gave a gelledaromatic. Working Example 4 Body soap Propylene glycol 2.0 Ethyleneglycol distearate 2.0 Coconut oil fatty acid diethanolamide 6.0 Sodiumdodecan-1,2-diol acetic acid ether 2.0 Polyoxyethylene lauryl ethersodium sulfate 7.5 Polyoxyethylene lauryl ether sulfuric acid 3.0triethanolamine Coconut oil fatty acid methyltaurine sodium 3.0 Coconutoil fatty acid amide propyl betaine 1.0 Citric acid (50% solution) 0.5Sodium citrate 1.0 Sodium benzoate appropriate amount Disodium edetateappropriate amount Cold-sensation perfume 3 0.5 Pure water balanceWorking Example 5 Antiperspirant aerosol cosmetic A. Powder componentAluminum hydroxychloride 3 mass % Zinc oxide 2 Silica 3 Cornstarch 0.1Calcium stearate 0.1 B. Oil phase component Dimethylpolysiloxane 2 Cetyloctane 2 POE (10) POP (10) dimethyl ether (random 10 copolymer) Sorbitanoleate 1 Antioxidant appropriate amount Cold-sensation perfume 4 0.05 C.Propellant Liquefied petroleum gas balanceManufacturing Method and Assessment

The powder (A) and the oil phase component (B) were mixed, and thepropellant (C) was charged into this mixture, which gave anantiperspirant aerosol cosmetic. Working Example 6 EmulsionDimethylpolysiloxane 2 Behenyl alcohol 1 Batyl alcohol 0.5 Glycerin 51,3-butylene glycol 7 Erythritol 2 Hydrogenated oil 3 Squalane 6Tetra-2-ethylhexanoic acid pentaerythritol 2 Polyoxyethylene glycerylisostearate 1 Polyoxyethylene glycerin monostearate 1 Potassiumhydroxide appropriate amount Sodium hexametaphosphate 0.05Phenoxyethanol appropriate amount Carboxyvinyl polymer 0.1Warm-sensation perfume 1 0.05 Purified water balance Working Example 7Moisturizing cream Liquid paraffin 10 Dimethylpolysiloxane 2 Glycerin 101,3-butylene glycol 2 Erythritol 1 Polyethylene glycol 1500 5 Squalane15 Tetra-2-ethylhexanoic acid pentaerythritol 5 Potassium hydroxide 0.1Sodium hexametaphosphate 0.05 Tocopherol acetate 0.05 p-Hydroxybenzoicacid ester appropriate amount Hydroxypropyl methyl cellulose 0.3Polyvinyl alcohol 0.1 Carboxyvinyl polymer 0.2 Acrylic acid-alkylmethacrylate copolymer 0.1 (Pemulen TR-2) Warm-sensation perfume 2 0.03Purified water balance Working Example 8 Foundation Dimethylpolysiloxane15 Decamethylcyclopentanesiloxane 20 Polyoxyethylene-methylpolysiloxanecopolymer 5 High-molecular weight amino-modified silicone 0.1 Glycerin 51,3-butylene glycol 10 Palmitic acid 0.5 Macadamia nut oil fatty acidcholesterol 0.1 Distearyldimethylammonium chloride 0.2 Alkyl-modifiedsilicon resin-covered yellow 2 iron oxide Alkyl-modified siliconresin-covered red 1 iron oxide Alkyl-modified silicon resin-coveredblack 0.3 iron oxide Alkyl-modified silicon resin-covered 10 titaniumoxide Alkyl-modified silicon resin-covered talc 1.5 oxideSilicone-covered fusiform titanium oxide 3 Sodium L-glutamate 0.5DL-α-tocopherol acetate 0.1 p-Hydroxybenzoic acid ester appropriateamount Methylbis(trimethylsiloxy)silylisopentyl 0.1 trimethoxycinnamateDimethyldistearylammonium hectorite 1.5 Spherical nylon powder 1Warm-sensation perfume 3 0.02 Purified water balance Working Example 9Gelled aromatic Dipropylene glycol 5 Propylene glycol 5 POE 60hydrogenated castor oil 4 POE 15 lauryl ether 4 Kappa type carrageenan1.4 Iota type carrageenan 0.6 Hydrophobic modified polyether urethane 2(Adekanol GT-700) pH regulator: sodium citrate 0.5 Warm-sensationperfume 4 5 Purified water balance Working Example 10 Hair shampooCation-modified locust bean gum*¹ 0.3 Cation-modified fenugreekgum*^(2 [4]) 0.2 Coconut oil fatty acid amide propyl betaine 5 POE (2)lauryl ether sodium sulfate 4.5 Propylene glycol laurate 2.1N-cocoyl-N-methyltaurine-N′-methyltaurine 6 sodium Ethylene glycoldistearate 1.5 Oleic acid monoglyceride 0.1 Silicone emulsion*³ 1.5Sodium benzoate 0.3 Phenoxyethanol 0.1 Warm-sensation perfume 3 0.03EDTA-2Na.2H₂O 0.05 Tap water balance Working Example 11 Hair rinse,treatment High-polymerization dimethylsiloxane- 0.2methyl(aminopropyl)siloxane copolymer Hydrogenated rape oil alcohol 3Glycerin 3.5 3-methyl-1,3-butanediol 5 Hydroxystearic acid 0.5 Cetyl2-ethylhexanoate 1 Isononyl isononanate 0.5 Sensomer CI-50 (made byNalco) 0.2 Stearic acid dimethylaminopropylamide 1 Merquat 550 (made byCalgon) 1 L-glutamic acid 0.5 Phenoxyethanol 0.5 Lecithin 0.1Cold-sensation perfume^([5]) 0.05 Pure water balance Coloringappropriate amount*¹Catinal CLB-100 (made by Toho Chemical)*²Catinal CF-100 (made by Toho Chemical)*³Dimethylsilicone emulsion BY22-007 (containing 50 mass %dimethylpolysiloxane; made by Toray-Dow Corning)FIG. 1Without aromaunscented cream (model composition)cotton (unscented)With aromacotton (scented)unscented cream (model composition)FIG. 2

Relationship Between Cream Temperature Sense Brought about by Aroma andthe “Freshness of the Skin”

Cream Temperature Sense

Makes skin feel fresh

Makes skin feel somewhat fresh

Can't say either way

Does not make skin feel very fresh

Does not make skin feel fresh

Cold

Somewhat cold

Can't say either way

Somewhat warm

Warm

FIG. 3

Relationship Between Cream Temperature Sense Brought about by Aroma andthe “Moistness of the Skin”

Cream Temperature Sense

Makes skin feel moist

Makes skin feel somewhat moist

Can't say either way

Does not make skin feel very moist

Does not make skin feel moist

Cold

Somewhat cold

Can't say either way

Somewhat warm

Warm

FIG. 4

Natural

Rich (feminine)

Sharp

Tender

light spreading

transparent

bright

fresh

bracing

moist

mild

sweet

heavy spreading

sultry

thick

FIG. 5

1. very warm

2. warm

3. somewhat warm

4. can't say either way

5. somewhat cold

6. cold

7. very cold

FIG. 7

Sense of warmth or cold inside the box

Peppermint

Bergamot

Vanillin

1. very warm

2. warm

3. somewhat warm

4. can't say either way (same as with no aroma)

5. somewhat cold

6. cold

7. very cold

FIG. 8

Aroma intensity inside the box

Peppermint

Bergamot

Vanillin

1. Do not sense aroma

2. Sense aroma, but faintly

3. Aroma just the right strength

4. Aroma too strong

1. A perfume composition for temperature sense control, containing aperfume component that changes the temperature subjectively sensed by aperson (temperature sense).
 2. The perfume composition for temperaturesense control according to claim 1, containing a perfume component thatraises the temperature subjectively sensed by a person (temperaturesense).
 3. The perfume composition for temperature sense controlaccording to claim 1, containing a perfume component that lowers thetemperature subjectively sensed by a person (temperature sense).
 4. Theperfume composition for temperature sense control according to claim 1,wherein the perfume component that changes the temperature sense is aperfume component identified on the basis of a temperature imageobtained from test subject assessment.
 5. The perfume composition fortemperature sense control according to claim 1, wherein the scent of theoverall perfume composition is [that of] a composition identified on thebasis of a temperature image obtained from a test subject.
 6. Acomposition for controlling temperature sense and/or usability/skinfeel, containing the perfume composition according to claim 1, and usedto change the temperature sense and/or usability/skin feel of anarticle.
 7. A composition for controlling temperature sense and/orusability/skin feel, containing the perfume composition according toclaim 1, and designed to change the temperature sense and/orusability/skin feel of a cosmetic.
 8. A method for controllingtemperature sense and/or usability/skin feel, wherein temperature senseand/or usability/skin feel is changed by having a person smell theperfume component according to claim
 1. 9. A method for controllingtemperature sense and/or usability/skin feel, wherein the temperaturesense and/or usability/skin feel [experienced by] a person within aspecific space is changed by releasing the perfume composition accordingto claim 1, within this space.
 10. A method, in which an image of thearoma perceived when a person smells a perfume component and/or perfumecomposition is obtained by positioning a specific perfume componentand/or perfume composition, on the basis of the aroma image, on acoordinate plane (map) having X and Y axes, with the X axis having“tender” (mild, sweet) and “sharp” (bracing) at opposite ends, and the Yaxis having “natural” (transparent, bright) and “rich” (thick, sultry)at opposite ends, and [how much] the temperature sense and/orusability/skin feel is changed by this perfume component and/or perfumecomposition is estimated from the position on the map.
 11. A perfumemap, with which an image of the aroma perceived when a person smells aperfume component and/or perfume composition is obtained by positioninga specific perfume component and/or perfume composition, on the basis ofthe aroma image, on a coordinate plane (map) having X and Y axes, withthe X axis having “tender” (mild, sweet) and “sharp” (bracing) atopposite ends, and the Y axis having “natural” (transparent, bright) and“rich” (thick, sultry) at opposite ends, and [how much] the temperaturesense and/or usability/skin feel is changed by this perfume componentand/or perfume composition is estimated from the position on the map.12. The perfume composition for temperature sense control according toclaim 1, wherein the perfume component that raises the temperature senseis a component selected from the group composed of vanillin,4-tert-butyl-α-methylhydrocinnamic aldehyde, heliotropine,4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopentabenzopyran,γ-undecalactone, β-ionone, cumin oil, lavender oil, clove oil,3α,6,6,9α-tetramethyldodecahydronaphtho[2,1-b]furan, and maltol.
 13. Theperfume composition for temperature sense control according to claim 1,wherein the perfume component that lowers the temperature sense is acomponent selected from the group composed of peppermint oil, bergamotoil, spearmint oil, lime oil,7-methyl-3,4-dihydro-(2H)-1,5-benzodioxepin-3-one, chamomile oil,2,4-dimethyl-3-cyclohexenyl carboxyaldehyde, majolaine oil, patchoulioil, jasmine absolute, sandalwood oil, geranium oil, rose oil, andmethyl-N-3,7-dimethyl-7-hydroxyoctylidene-anthranilate.
 14. A method,wherein the moisture content of skin is increased by having a personsmell the perfume component or perfume composition that raises thetemperature sense according to claim
 1. 15. A method, wherein the sebumcontent of skin is reduced by having a person smell the perfumecomponent or perfume composition that lowers the temperature senseaccording to claim
 1. 16. A method for controlling temperature senseand/or usability/skin feel, wherein temperature sense and/orusability/skin feel is changed by having a person smell the perfumecomponent according to claim
 2. 17. A method for controlling temperaturesense and/or usability/skin feel, wherein temperature sense and/orusability/skin feel is changed by having a person smell the perfumecomponent according to claim
 3. 18. A method for controlling temperaturesense and/or usability/skin feel, wherein temperature sense and/orusability/skin feel is changed by having a person smell the perfumecomponent according to claim
 4. 19. A method for controlling temperaturesense and/or usability/skin feel, wherein temperature sense and/orusability/skin feel is changed by having a person smell the perfumecomponent according to claim
 5. 20. A method for controlling temperaturesense and/or usability/skin feel, wherein the temperature sense and/orusability/skin feel [experienced by] a person within a specific space ischanged by releasing the perfume composition according to claim 2 withinthis space.
 21. A method for controlling temperature sense and/orusability/skin feel, wherein the temperature sense and/or usability/skinfeel [experienced by] a person within a specific space is changed byreleasing the perfume composition according to claim 3 within thisspace.
 22. A method for controlling temperature sense and/orusability/skin feel, wherein the temperature sense and/or usability/skinfeel [experienced by] a person within a specific space is changed byreleasing the perfume composition according to claim 4 within thisspace.
 23. A method for controlling temperature sense and/orusability/skin feel, wherein the temperature sense and/or usability/skinfeel [experienced by] a person within a specific space is changed byreleasing the perfume composition according to claim 5 within thisspace.